Sweet 'N' Smoky Pork Tenderloin with Apple Carrot Slaw, Mash

• servings: 2 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

2 unit Scallions

2 tablespoon Mayonnaise

5 teaspoon White Wine Vinegar

4 ounce Shredded Carrots

12 ounce Yukon Gold Potatoes

12 ounce Pork Tenderloin

1 tablespoon Smoky Cinnamon Paprika Spice

1 unit Apple

4 tablespoon Cherry Jam

2 tablespoon Sour Cream

2 teaspoon Olive Oil

2 tablespoon Butter

Salt

Pepper

Directions

Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim and thinly slice scallions. In a medium bowl, combine mayonnaise and 4 tsp vinegar (you’ll use the rest later). Add carrots and toss to coat. Set aside.

Dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil over high heat. Once boiling, lower heat to medium. Cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Meanwhile, rub pork with a large drizzle of olive oil. Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl for the next step; rub pork all over with remaining spice. Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes. Let rest 5 minutes after removing from oven.

While pork roasts, quarter, core, and thinly slice apple; add to bowl with carrots and toss to combine. Stir in half the scallions and season with salt and pepper. To bowl with reserved Cinnamon Paprika Spice, add jam and remaining vinegar; stir to combine. Microwave until warm, 45 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

Mash drained potatoes until smooth; stir in sour cream, 1 TBSP butter (2 TBSP for 4 servings), and remaining scallions. If needed, add reserved potato cooking liquid a splash at a time until potatoes are creamy. Season with salt and pepper.

Slice pork crosswise. Divide pork, potatoes, and slaw between plates. Drizzle sauce over pork and serve.

Nutrition

• Calories: 820 kcal
• Total Fat: 37 g
• Saturated Fat: 13 g
• Cholesterol: 165 mg
• Sodium: 280 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 7 g
• Total Sugars: 44 g
• Protein: 36 g